Ingredients:

  • 4.5 lb center-cut beef tenderloin, trimmed and tied
  • 2 tbsp coarse Kosher salt
  • 1 tbsp freshly cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp flaky sea salt
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef tenderloin bone-dry with paper towels. Use kitchen twine to tie the roast at 1 inch intervals until it forms a uniform, tight cylinder.
  2. In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, and Dijon mustard. Mix until a smooth paste forms.
  3. Season the beef generously with Kosher salt and cracked black pepper. Slather the herb-butter mixture over the entire surface of the meat.
  4. Heat a large skillet over high heat with a splash of oil. Sear the beef for 2 minutes per side until a deep, mahogany crust forms.
  5. Place the beef on a wire rack set over a rimmed baking sheet. Insert a digital probe thermometer into the thickest part of the roast.
  6. Preheat oven to 425°F (218°C). Roast for 25 to 35 minutes until the internal temperature reaches 125°F for medium rare.
  7. Remove from oven and let the meat rest for at least 15 minutes. The internal temperature will rise slightly (carryover cooking). Garnish with flaky sea salt and fresh parsley before slicing.